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Broccoli Slaw
Liz Trouant, Meddybemps, ME
St. Croix Quilters' Guild Pot Luck Dinner―July '08
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Recipe
Slaw:
1 pkg. pre-shredded broccoli slaw
4 green onions, sliced or chopped
1 pkg. chicken flavored Ramon Noodles (save spice pack for dressing)
Slivered almonds
Sunflower seeds
Dressing:
3 Tbsp. vinegar
½ cup oil
2 Tbsp. sugar
½ tsp. salt
¼ tsp. pepper
Spice pack from Ramon Noodles
Mix onions with broccoli slaw.
Mix vinegar, oil, sugar, salt, pepper & spice pack. Add to slaw
just before serving.
Smash & break up the Ramen Noodles just before serving. Add to
slaw along with slivered almonds and sunflower seeds.
NOTE This salad does not keep well. Recipe can be
halved. I mix up an entire recipe of dressing and store in
refrigerator.
Sweet and Sour Carrots
Bonnie Hunter, Pembroke, ME
St. Croix Quilters' Guild Pot Luck Dinner―July '08
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Recipe
1 ½ pounds fresh
carrots, cut into penny slices
1 onion―sliced
1 green pepper―chopped
1 red pepper―chopped
1 can condensed
tomato soup (10¾ oz. can)
¾ cup white sugar
½ cup red wine vinegar
½ cup oil―I like to use canola or olive oil
1 tsp. Worcestershire sauce
½ tsp. salt
Steam carrots
until just tender-crisp. Drain and cool. Add onions and
peppers.
Mix together
remaining ingredients until well blended. Pour over carrots,
onions, and peppers. Chill. This dish is better the next
day after the flavors have had a chance to blend. Will keep for
several days in refrigerator.
Fruit Pizza
Jen Lacasse, Calais, ME
St. Croix Quilters' Guild Meeting―April '08
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Recipe
4 cups crushed cornflakes
2 Tbsp. sugar
2 Tbsp. soft butter
2 Tbsp. light corn syrup (or a little more to make the cornflakes
stick)
Mix cereal, sugar, butter, and corn syrup together. Press into a
9" x 13" pan. Bake at 300° for 5 minutes. Cool.
Mix the following
together and spread on cooled crust:
2 pkgs. cream cheese―softened
1 jar marshmallow (7 ounces)
Arrange
assorted fresh fruit: apples,
bananas, kiwi, pineapple, strawberries, blueberries, raspberries,
grapes, etc. on top of cream cheese mixture. Chill 1 hour.
Chocolate-Raspberry Triangles
Bonnie Hunter, Pembroke, ME
St. Croix Quilters' Guild Meeting―Feb. '08
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Recipe
1 ½ cup all-purpose flour
¾ cup sugar
¾ cup butter or margarine, softened―not melted
Heat oven to 350°.
In medium bowl, mix flour, sugar, and butter with spoon or fingers.
Press evenly into bottom of ungreased 9" x 13" pan. Bake 15
minutes.
In 1-quart
saucepan, mix together:
1 (10-12 oz.) pkg.
frozen raspberries in syrup*, thawed and undrained
¼ cup orange juice
1 Tbsp. cornstarch
Heat to boiling,
stirring constantly and boil 1 minute. Cool ten minutes.
When crust comes
out of the oven sprinkle it with the following:
1 cup miniature
semisweet chocolate chips
Carefully spread
raspberry mixture over chocolate chips. Return to 350°oven and
bake an additional 20 minutes or until raspberry mixture is set.
Refrigerate about
1 hour or until chocolate is firm. For triangles, cut into 4
rows by 3 rows, then cut each square into 4 triangles.
*If you can't find frozen raspberries in syrup, add about ¼ cup sugar
to a 12 oz. bag of plain frozen raspberries. As they thaw they
will make their own juice and combine with the sugar to make a syrup.
The cooking will blend the ingredients.
Sour
Cream Coffee Cake
Iva Kinney, Pembroke, ME
Superbowl Escape 2008
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Recipe
1 cup butter
2 cups sugar
2 eggs
1 cup dairy sour cream
½ tsp. vanilla
2 cups flour
1 tsp. baking powder
¼ tsp. salt
Cream butter and sugar; add eggs and sour cream and mix well.
Add dry ingredients and mix 'til smooth.
Pour into greased
and floured tube pan or cupcake pans.
Topping:
Mix 4 tsp. sugar
and 1 cup chopped pecans together; sprinkle mixture over cake or
cupcakes
Bake at 350°,
about 45 minutes for tube cake and 20 minutes for cupcakes.
Mocha Truffle Cookies
Bonnie Hunter, Pembroke, ME
Roundabout: 2008 Technique of the Month Class
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½ cup margarine or butter
½ cup chocolate chips
1 Tbsp. instant coffee granules
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
2 tsp. vanilla
2 cups flour
⅓
cup cocoa
½ tsp. baking powder
¼ tsp. salt
1 cup chocolate chips
In large saucepan, melt
margarine (or butter) and ½ cup chocolate chips over low heat.
Remove from heat and stir in coffee granules. Cool 5 minutes.
Stir in sugars, eggs, and vanilla
In mixing bowl, combine
flour, cocoa, baking powder, and salt. Stir into coffee mixture.
Add remaining 1 cup chocolate chips and stir. Dough will be
stiff.
Roll mixture into small
balls using rounded tablespoons of dough. Place on lightly
greased cookie sheet and flatten slightly. Bake at 350° for 10
minutes. Let cool 1 minute before removing from sheet. Do
not overbake. Makes 2 ½ to 3 dozen cookies.
NOTE: The cookies
will look a little like "dried-up brownies," but the taste and texture
is surprisingly "mouth watering!"
No-Bake
Blueberry Cheesecake
Shirley
Slauenwhite, St. Stephen, NB
St. Croix Int'l. Quilters' Guild Meeting
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Bottom:
½ cup melted butter
2 cups graham cracker crumbs
3 Tbsp. brown sugar
Mix together and
pat into a 9" x 13" pan.
Filling:
8 oz. cream cheese,
softened
1 cup white sugar
¼ tsp. salt
1 tsp. vanilla
1 tsp. lemon juice
1 large container Cool Whip
Mix in order given, then
fold in 3 cups blueberries. Pour over bottom mixture and CHILL.
Apple
Berry Salsa with Cinnamon Chips
Bonnie
Hunter, Pembroke, ME
St. Croix Int'l. Quilters' Guild Meeting
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Apple
Berry Salsa
2 Granny Smith
apples―peeled, cored, and chopped
2 kiwis―peeled and chopped
1 cup fresh strawberries―chopped
1 small orange―use zest and juice
Mix together (I used a
food processor to chop individual fruits, making sure not to turn the
fruit into mush) and add to fruit above:
2 Tbsp. brown sugar
2 Tbsp. apple jelly
Chill until ready to
serve.
Cinnamon Chips
Tortilla wraps
Sugar and cinnamon mixed together to make cinnamon-sugar
Cut tortillas into 8
wedges. Lay pieces on cookie sheet, sprinkle with water and
cinnamon-sugar mixture. Bake at 475° for about 5-7 minutes.
Remember that ovens vary; this was too long in my oven and 4 minutes
45 seconds was perfect. You should test a single chip to
determine the proper length of time for your oven. They burn
easily.
Seasoned Oyster Crackers
Kathy Attick, Dennysville, Me
Yellow Brick Road
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1 cup sunflower or canola
oil
1 pkg. Hidden Valley original ranch dressing
1 tsp. dill seed or dill weed
½ tsp. lemon pepper
(1) 14 oz. pkg. oyster crackers (size can vary a bit and not matter)
Mix together the first 4
ingredients. Pour over crackers and stir, or kind of "fold."
I often used a rubber spatula, or plastic pancake turner--something
that will not crack up the crackers too much. You can put them
directly into jars or wait until the oil has absorbed some. I
usually "stir." go do other things, come back through the kitchen and
"stir" again, etc. This recipe is best if used AFTER 1-2 days
(we don't always wait). You can double or triple the recipe if
doing gifts.
Nanaimo Bars
Shirley
Slauenwhite, St. Stephen, NB
Quilters' Superbowl Escape '07
Print this Recipe
2 squares semi-sweet
chocolate
½ cup soft butter
2 Tbsp. sugar
1 tsp. vanilla
1 egg
Melt chocolate and
butter; stir in sugar, vanilla and egg; then add:
2 cups graham cracker
crumbs
1 cup coconut
½ cup chopped nuts
Mix well and press in 9"
square pan and chill.
2 Tbsp. Birds Eye
Custard―available at grocery stores in Canada
3 Tbsp. milk
¼ cup butter
2 cups icing sugar
Combine custard with milk
then add butter and sugar and beat until creamy. Spread over
bottom chocolate mixture.
4 squares semi-sweet
chocolate
1 Tbsp. butter
Melt the 4 squares
chocolate with butter; spread over top. Chill, then cut into
squares.
Kentucky Sugar Cookies
Lorraine Ray,
Greene, Maine
Quilt Pink Day
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Recipe
1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup sifted powdered sugar
2 large eggs
1 tsp. vanilla extract
1 tsp. almond extract
4 cups flour
1 tsp. salt
1 tsp. cream of tartar
1 tsp. baking soda
Beat the butter, oil,
both sugars well using medium speed with mixer. Then add eggs,
vanilla and almond. Combine the dry ingredients, blend
with the first mixture, and mix well. Drop by teaspoonfuls on cookie
sheet. Bake at 350° for 9-10 minutes until lightly
browned. This recipe makes a big batch and they're
freezer-friendly.
Coconut Thumbprint Cookies
Jane Eaton,
Robbinston, Maine
St. Croix Quilters' Guild Meeting
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this Recipe
1 cup margarine
¼ tsp. salt
1 cup confectionary sugar
1 ¾ cups flour
1 cup flaked coconut
¾ cup chopped, blanched almonds
1 tsp. almond extract
jelly
Mix ingredients (except
jelly). Chill overnight. Roll into 1" balls and place on
ungreased cookie sheet. Bake at 325° for 8 minutes. Remove
from oven and make a depression ("thumbprint") in the center of each
cookie; a metal measuring spoon works well. Return to oven and
bake 15 minutes more or until slightly brown. Cool and spoon
jelly into depression.
Molasses Crackles
Jen Lacasse,
Calais, Maine
"The Cat's Pajamas"
Print this Recipe
A
delicious ginger snap-like cookie; dough must chill before baking.
1 ½
cups melted butter (3 sticks)
2 cups white sugar
½ cup molasses
2 beaten eggs
4 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 tsp. nutmeg
4 cups flour
Melt
butter in a large microwave-safe bowl. Add sugar and molasses and
stir. Let it cool slightly. Then add the beaten eggs, baking soda,
salt, cinnamon, and nutmeg, stirring after each addition. Add flour
in one cup increments, stirring after each one. The dough will be
quite stiff.
Cover and refrigerate for at least 2 hours. (Overnight is fine too.)
Preheat oven to 350 degrees.
Roll
the chilled dough into walnut-sized balls. Put some sugar in a small
bowl and roll the balls in it. Place them on a greased cookie sheet
(12 to a standard sheet). Press them down just a little so they won’t
roll off when you carry them to the oven.
Bake
for 10-12 minutes. They’ll flatten out, all by themselves. Let them
cool for 2 minutes on the cookie sheet and then move them to a wire
rack to finish cooling.
Molasses cookies freeze well. Roll them up in foil, put them in a
freezer bag and they’ll keep for 3 months or more. This makes
about 60 cookies.
Strawberry Pretzel Dessert
Cyril Francis, Perry,
Maine
St. Croix Quilters' Pot Luck
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this Recipe
This dessert has a pretzel crumb crust, a cream cheese filling, and
strawberry filled Jell-O on top.
1 ½ cups crumbs
from crushed thin pretzels
4 ½ Tbsp. sugar
¾ cup butter, melted
2 pkgs. (8 oz. each) cream cheese, regular or low-fat, softened
to room temperature
1 cup sugar
1 container (8 oz.) frozen whipped topping, such as such as Cool
Whip® - thawed
1 box (6 oz.) strawberry gelatin
2 cups boiling water
1 pkg. (16 oz.) frozen strawberries
Mix
the pretzel crumbs with 4
½
tablespoons sugar and the melted butter. Press the pretzel crumb
mixture into the bottom of a 9" x 13" baking pan. Bake in a
preheated oven at 350º for 10 minutes. Set aside to cool.
In a mixing bowl, using an electric mixer at medium speed, beat the
cream cheese and sugar together until smooth. Fold in the thawed
whipped topping. Spread the mixture evenly over the baked, cooled
pretzel crust. Chill in the refrigerator for about 30 minutes. Stir
the strawberry gelatin powder and boiling water together in a bowl.
Add the strawberries, and stir until the berries are thawed.
Pour the strawberry mixture over the cream cheese mixture.
Refrigerate for about 2 hours or until set and completely chilled
before serving.
100 Good Cookies
Shirley Slauenwhite, St.
Stephen, NB
"St. Croix Quilts 2006"
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1 cup white sugar
1 cup brown sugar
1 cup margarine
1 cup cooking oil
1 large egg
¾ tsp. salt
1 tsp baking soda
1 tsp. vanilla
1 tsp. cream of tartar
1 cup Rice Krispies
1 cup shredded coconut
1 cup oatmeal
3 ½ cups flour
Mix in order given. Roll in small
balls, place on cookie sheet and flatten. Bake 350°
for 12 to 14 minutes. These cookies received rave reviews at the
quilt show.
Broccoli Salad
Bonnie Hunter,
Pembroke, ME
St. Croix Quilters' "Safari" Pot Luck
Print this Recipe
Salad:
8-10 slices bacon―fry,
drain, crumble and set aside
2 heads broccoli, cut or broken into small flowerets
1 cup grated cheddar cheese
1 small onion, diced
Dressing:
½ cup sour cream
½ cup mayonnaise
½ cup sugar
Toss all salad
ingredients. Thoroughly mix all dressing ingredients. Pour
over salad and mix well. Chill and serve.
HINT: You
can make one or more substitutions:
Use all cauliflower or
1 head each of broccoli & cauliflower
Turkey bacon instead of regular bacon
Reduced-fat cheese instead of regular cheddar cheese
Reduced-fat or fat-free sour cream
Reduced-fat or fat-free mayonnaise
Splenda instead of sugar―check package for quantity
Scones
Joline Cook, Calais, ME
"Hearts Aplenty"
and "Tea Party"
Print this Recipe
2 cups
all-purpose flour OR
1 cup
whole wheat pastry flour + 1 cup all-purpose flour
2 Tbsp.
granulated sugar (or 1 Tbsp. Splenda)
1 Tbsp.
baking powder
¼ tsp.
salt
2-3 Tbsp.
butter, cut into cubes
⅔
cup milk
1 large
egg Position
the oven rack in the lower third of the oven and heat oven to 400°.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the butter with a pastry blender until the pieces of butter are
the size of peas. Add optional ingredients (below) and toss
lightly.
In a
small bowl, whisk the egg; add the milk and blend. Add this all
at once to the flour mixture. Stir with a fork and begin
combining the wet and dry ingredients. Mix only until dry
ingredients are absorbed. Do not kneed. Set the ball of
dough in the center or a prepared baking sheet (parchment paper or
greased) and pat gently into a round about 1" thick and 7-8 inches in
diameter. With a sharp knife, cut the round into eight wedges,
separate the wedges. (You can also cut dough on a floured pastry
cloth or cutting board and then transfer the wedges to the baking
pan.)
Brush scones with a mixture of 1 large egg and 1 Tbsp. milk
and sprinkle with granulated sugar (this is enough for several batches
of scones). Bake until the scones are deep golden and a
toothpick inserted into the center of a wedge come out clean, 18-22
minutes (check after 15 minutes). Scones will keep up to two months in freezer, if well wrapped.
Thaw at room temperature and warm in a 325° oven.
Optional
Ingredients (scone variations):
Cherry-Vanilla―⅔
cup coarsely chopped
dried cherries & 2 tsp. pure
vanilla
Chocolate―1
cup semisweet or bittersweet chocolate chips or chunks
White
Chocolate-Cashew―1
cup coarsely chopped white chocolate bar (or white choc. chips) & ½ cup unsalted cashews
Double Ginger―½
cup ground ginger & ½ cup medium-finely chopped crystallized ginger
Date-Walnut―¾
cup chopped dates & ½ cup chopped walnuts
Cranberry-Walnut-Pecan―⅔
cup dried cranberries & ½ cup chopped walnuts or pecans
Savory Rosemary―2
Tbsp. finely chopped fresh rosemary (top scones with kosher salt
instead of sugar)
Other options―blueberries,
raspberries, vanilla, cinnamon, allspice, orange, lemon flavors, let
your imagination roam.
Fudge-Filled
Peanut Butter Bars
Iva Kinney,
Pembroke, ME
"I Spy
Tumbling Blocks"
Print this Recipe
1 pkg. yellow cake mix
1 cup peanut butter
1 egg
½ cup oil
Mix together and press
⅔
of mixture into greased 9" x 13" pan.
Filling:
1 cup chocolate chips
1 can sweetened condensed
milk
2 Tbsp. butter
Put all filling
ingredients into sauce pan. Heat until chocolate chips and butter
are melted. Pour over mixture in cake pan. Crumble the rest of
the peanut butter mixture over filling. Bake @ 350° for 20 minutes.
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